Good for your bones, good for your allergies, good for anti-inflamation.
- Bunch of Nettles
- 2 Tablespoons of oil or butter or a combination
- 1 Medium onion chopped. You can also use shallots (1/2 to 3/4 cup chopped)
- 4 medium potatoes
- 4 cups of chicken or vegetable broth
- Sprig of lovage (or several sprigs of celery leaves, plus some chopped celery)
- Sprig of thyme
- 1 bay leaf
- 1 T of lemon juice
- Garnish with yogurt and chives
- Salt and pepper to taste
Caution: Until your nettles are blanched, use gloves to handle. They are called “stinging nettles” for a reason.
The first step is to don some thick gloves and blanch your nettles.
Prepare a large bowl of ice water to dunk your nettles after boiling.
Bring a large pot of lightly salted water to boil. Then add your nettles, stems and all to the water. Use gloves at this point.
Boil for 2 minutes, then, use tongs to remove the leaves and dunk them in the ice water.
The nettles should now be free of sting and you can easily remove the tougher parts of the stem. Chop coarsely and set aside.
Heat oil or butter in a large stock pot and add chopped onions or shallots. When onions start to get translucent add herbs (plan to remove large sprigs and bay leaf before processing). Also add chopped potatoes (don’t peel, leave the good stuff on).
When potatoes have browned a little bit add broth and cook until potatoes are almost tender.
Add nettles and cook until tender. Add more water or broth if necessary.
Remove the herbs and process in a blender or immersion blender until smooth. Season to taste with salt and pepper and serve with a swirl of yogurt and some chopped chives.